Russian Honey Layer Cake Recipe
Ingredients
Dough
- 2 eggs
- 3/4 c. sugar
- 1 tsp. baking soda
- 1 Tbsp. liquid honey (liquid honey is simply very warm honey)
- 7 Tbsp. butter
- 2 c. all-purpose flour
Cream Filling and Coating
- 6 1/4 c. sour cream
- 1/2 c. sugar
- 1 Tbsp. honey
- 5 c. crushed plain sweet biscuit crumbs, for coating
- 1/2-1 c. ground walnuts, for coating
Directions
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Preheat oven to 350°F
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Beat eggs well with sugar; add baking soda and liquid honey (warm).
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Melt the butter in a saucepan; add the egg mixture, don’t let the butter get too hot while melting.
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Put turn the heat to low, add the flour while continually mixing and mix until the dough is smooth (the dough will be very thick and difficult to stir). Remove from heat and cool.
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Flour the dough and work surface; divide and roll each layer very thin (about 1/16”), cut 6” circles as round as possible and bake for 2-4 minutes or until golden brown; repeat with remaining dough and set aside. It’s easiest to bake the discs two at a time while preparing the next two for baking.
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Beat sour cream, sugar and honey until the sugar dissolves; the mixture will still be fairly liquid.
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Assemble the cake while coating each layer with a generous layer of cream; coat the sides with cream and sprinkle top and sides with crumbs and ground walnuts.
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Allow to set at least 6 hours before eating.
